| |
Subject |
Author |
Date Posted |
Forum
|
 |
RE: Baked Beans Recipies
I find it interesting that the OP asked for bean recipes that didn't involve canned beans. At least that is the way I interpreted it and yet all but two posters gave recipes with canned beans. Doesn't anyone know how to make a bean recipe without using canned beans. Just sayin'.
Yup, but for all the extra work they aren't any better than properly doctored canned beans.
|
SWMO
|
05/21/13 10:08am |
Camp Cooks and Connoisseurs
|
|
RE: Slow Cooker Recipes
Wow! That;s a tough question, but my all time favorite slow cooker recipe is chicken with a good salting of garlic powder and covered with Cambell's golden tomato soup over it. my next choice would be pork chops/steaks covered with Cambell's chicken and rice soup. The soups aren't diluted.
|
SWMO
|
05/19/13 05:57pm |
Camp Cooks and Connoisseurs
|
|
RE: Who likes RAO'S spaghetti sauce ?
It seems to be in the spices one likes. We by Hunts and then spice it to suit us. I like the taste of fennel in my sauce.
|
SWMO
|
05/18/13 10:51am |
Camp Cooks and Connoisseurs
|
|
RE: Easy individual micro cakes
Does anyone know of a disposable cup or bowl that would work for this recipe? Something that can handle microwaving.
I would think paper cups could, if they aren't waxed. I do find the glass Pyrex bowls not all that bad to clean. Once soaked they clean very easily.
|
SWMO
|
05/18/13 10:43am |
Camp Cooks and Connoisseurs
|
|
RE: Etiquette query......
I can't fathom anyone in a campground being opposed to cooking smoke, whether it's from a smoker, gill, or campfire. If they were I would think they shouldn't be there, not you.
Well BBT, I'll stand by this, childish or not in your mind.
|
SWMO
|
05/16/13 01:24pm |
Camp Cooks and Connoisseurs
|
|
RE: Easy Outdoor Dutch Oven Recipes?
I haven't made one, but I would think a one pan, wacky, or depression cake, cake of many names, would be easy in a DO. Line a 10" with foil, mix it in the pan as directed and bake. The recipes are for 350 which is easy to hit in the dutch. The dry and liquid could be mixed ahead of time and then combined and baked with no mess at camp.
|
SWMO
|
05/14/13 09:58am |
Camp Cooks and Connoisseurs
|
|
RE: Hardwood cooking chunks
Went to buy Oak cooking chunks for the smoker and none found
Plenty of other flavors.
Wally World, Home depot and Lowe`s.
None had an answer why they are not available this year. Anybody know?
Thanks E.P.
Probably the normal disconnect between customers and suppliers. I would imagine much of it comes from waste in barrel stave manufacturing and it's still going strong. I'm sure someone will disagree, but I have a hard time telling the difference between oak and hickory.
|
SWMO
|
05/10/13 12:30pm |
Camp Cooks and Connoisseurs
|
|
RE: Translation Tables for Convection/Microwave Cooking?
I think it's easy, it's 25%, the hard part however is whether that applies to time or temperature?:D Kidding aside when I used the convection on one of our ovens I had to use a chart I made up and stuck close by.
|
SWMO
|
05/10/13 12:23pm |
Camp Cooks and Connoisseurs
|
|
RE: Easy individual micro cakes
Found this recipe by chance and tried it on our last outing with friends. What a hit it made with my friends as we all go camping fairly often and do not have extra space in the fridge to keep cakes and pies. Not to mention that you never know when you might get that late night sweet tooth! I now have dessert at my fingertips at all times and will be mixing up several different flavors so we don't get bored. Thanks for posting this recipe!
I haven't tried white cake mix, but it might be the best one for RVer's. Thinking one might add cocoa powder for chocolate, Pineapple and brown sugar, lemon extract, etc. for a change up.
|
SWMO
|
05/10/13 09:49am |
Camp Cooks and Connoisseurs
|
|
RE: Can we talk about LIMA BEANS, please
Safeway frozen baby limas are good. I'm curious if the haters here like kidney beans...which I think of as yuck :p Interesting how tastes differ.I love kidney beans!:) Especially surrounded with chili.
As long as they aren't in the chili :C:W
Yeah, red beans were specifically designed for chili and it would be a shame to let them go to waste.:B
|
SWMO
|
05/10/13 09:45am |
Camp Cooks and Connoisseurs
|
|
RE: Turnips
It's not safe to eat turnips without butter.
|
SWMO
|
05/08/13 09:12pm |
Camp Cooks and Connoisseurs
|
|
RE: Campfire meals for kids ~ Ideas please :)
Oh.... some very good ideas!!!
With the pig in the blankets... Do you use a hotdog (cut in half maybe) and wrap a raw biscuit around it and cook it with a smore stick? Does the dough cook? Does it take forever?
We used a whole dog and it generally takes 2 biscuits. Flatten the biscuits into a blanket big enough to cover half the dog. cover the dog and pinch the 2 blankest together to seal it. The trick is too keep the the wrapped dog over heat and let it rise and puff up. Once it appears the dough is done, move it in to brown. It isn't esy for youngsters, but it's safe whether overdone or underdone.
|
SWMO
|
05/08/13 09:10pm |
Camp Cooks and Connoisseurs
|
|
RE: Campfire meals for kids ~ Ideas please :)
Foil packs would be a good one. Let them pick ingredients and if you use smoked sausage or something similar you don't need to worry about them not getting done. My personal touch is to sprinkle dry beef broth powder or Liptons soup mix on everything.
I agree, pigs in a blanket. Refrigerated biscuit dough wrapped around a hot dog on a stick and put to fire.
|
SWMO
|
05/08/13 01:52pm |
Camp Cooks and Connoisseurs
|
|
RE: Potato Corn Cakes
Those sound similar to what I had eons ago. These have a few more ingredients that sounds like a good improvement.
|
SWMO
|
05/08/13 12:23pm |
Camp Cooks and Connoisseurs
|
|
RE: Can we talk about LIMA BEANS, please
The difference between store brands and national brands is in quality and quantity most of the time. A person will always be better off buying name brands on sale.
Dry lima's is a good option, spice them on the presoak, boil 3 minutes and soak 1 hr, then finish.
|
SWMO
|
05/08/13 08:24am |
Camp Cooks and Connoisseurs
|
|
RE: Etiquette query......
So bumpy, smoke is the only problems that asthmatics have with the great outdoors? I have a couple of cousins that have that problem and they avoid too much outdoors because of the flora, not the smoke.
|
SWMO
|
05/06/13 08:59am |
Camp Cooks and Connoisseurs
|
|
RE: Etiquette query......
fact is wood smoke either smells like camping or a forest fire anybody who doesn't know the difference shouldn't be there.
|
SWMO
|
05/05/13 08:24am |
Camp Cooks and Connoisseurs
|
|
RE: It Is So Worth It To Have A Great Steak
Never heard of that, but an oven finish is good. The only drawback is that timing has to be perfect. Basically you sear in a very hot cast iron and then move to the oven to finish.
|
SWMO
|
05/03/13 01:36pm |
Camp Cooks and Connoisseurs
|
|
RE: It Is So Worth It To Have A Great Steak
I have a recipe from a cousin that is 1/3 butter, 1/3 bbq sauce and 1/3 lager. It gives a steak a good flavor and seems to tenderize a little. Strange, but it doesn't really impart a bbq flavor?
|
SWMO
|
05/03/13 12:21pm |
Camp Cooks and Connoisseurs
|
|
RE: It Is So Worth It To Have A Great Steak
The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.
I know that's the rule Leo, but It doesn't effect my bread or pizza's that way. I've been baking bread on my 14" CI pizza pan for a couple of years now and get a nice brown chewy crust.
|
SWMO
|
05/02/13 08:40am |
Camp Cooks and Connoisseurs
|
